Cheesy Chicken Vegetable Soup

• 3 Tbsp. margarine
• 2 c. sliced zucchini (optional)
• 1 c. sliced carrots
• 1/2 c. sliced celery
• 1/2 c. chopped onions
• 1 Tbsp. minced garlic
• 1/2 tsp. dried oregano leaves, crushed
• 1 (11 oz.) can Campbell's condensed Cheddar cheese soup
• 1 (10 3/4 oz.) can condensed cream of potato soup
• 1 soup can milk
• 1 soup can water
• 1 1/2 to 2 c. chopped, cooked chicken
• generous dash of hot pepper sauce

1. In a 3-quart saucepan, over medium heat, melt margarine and cook the zucchini, carrots, celery, onions, garlic and oregano about 10 minutes or until tender, stirring occasionally.
2. Add soups, milk and water, stirring until well blended.
3. Stir in chicken and pepper sauce.
4. Heat thoroughly, stirring occasionally.

margarine, zucchini, carrots, celery, onions, garlic, oregano, campbells condensed, condensed cream, milk, water, chicken, generous

Taken from www.cookbooks.com/Recipe-Details.aspx?id=429892 (may not work)